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Carnitas Filling
June 11, 2007

I use the slow cooker too, and put all the seasonings in the pot. when I come home, the meat is easily shredded, but once shredded, I add some spices all over again. I usually add about 1T chili powder, salt and pepper to taste, and about 1/4+t cayenne (we like it spicy). It is ready for burritos. I also make extra, and separate some of the meat for tacos. For tacos, it is best to put the cooked meat with the after-added seasoning in the oven 325 degrees for about 15 minutes just to get the extra fat and juices off since you will be frying the meat in the taco shell anyway and the extra moisture gets the tortilla too soggy (even if you don't fry). It will store cooked for about 3 days in the fridge.

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